Gazpacho - the perfect summer dish. It’s light, refreshing and packed with fresh seasonal produce. I make a big batch to eat throughout the week. The sautéed leeks give this a caramelized creaminess and the cucumbers turn this traditionally red soup into a light green color. It’s a surprisingly substantial meal.

This recipe yields 24 ounces

Directions

1. Sauté leeks in olive oil for 10-15 minutes, stirring often and keeping the leeks from turning brown. Add a touch of water if they seem to be cooking too quickly. Remove leeks from heat and allow to cool.

2. Add all of the other ingredients to a blender (preferably a Vitamix) and add the leeks when they have cooled. Blend on high for 3-4 minutes, adding more water if needed. Taste and add additional salt and another splash of sherry vinegar if desired.

3. In timed increments, pour the mixture through a fine-mesh sieve. Press the liquid through thoroughly. There should be a thick, mealy paste remaining. Discard, clearing the sieve, and continue slowly with the rest of the liquid. 

4. Refrigerate until chilled (roughly 2 hours) or serve soup at room temp as desired.  

5. If topping with accompanying dill oil: Finely chop dill and mix with olive oil. Let stand at room temp until serving gazpacho so the mixture infuses. 

6. When serving, spoon just about a teaspoon of the dill oil on top. 

Tips

** English or Armenian cucumbers are great, but any will do.

Recipe by Chef Blaire Flory